To make Chocolate Ganache: Heat cream in a small saucepan over low heat until barely simmering. Remove from heat, add chocolate, and whisk well until very smooth. Spoon into graham crusts.

To make Meringue Ghosts: Heat 3 inches of water in a saucepan over medium-high heat. Bring to a boil, and reduce heat to low. Place sugar and egg whites in a heat-proof bowl. Place bowl over the water and whisk to combine the sugar and egg whites. Stir constantly until sugar is dissolved and mixture is hot to the touch. (Rub a bit between your fingers. If it feels gritty, the sugar has not dissolved.)

Remove bowl from the stove and beat egg white mixture with the whisk attachment of an electric mixer until shiny stiff peaks form. Transfer meringue to a plastic pastry bag, snip the end to about 1 1/2 inches wide, and pipe 4-inch-tall ghost shapes onto the ganache.

Use a small paint brush dipped in cocoa to form the eyes and mouth. Serve immediately.

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